HYPOGLYCEMIC BREAD AS A NUTRITIONAL STRATEGY FOR THE MANAGEMENT OF DIABETES MELLITUS

Abstract

Diabetes mellitus represents a major global health challenge, requiring effective dietary strategies to improve glycemic control and metabolic outcomes. The present study aimed to evaluate the impact of bakery product reformulation on nutritional composition and sensory acceptability, in the context of functional nutrition for patients with carbohydrate metabolism disorders.

A comparative experimental design was applied to four bread formulations: white bread (WB, control), rye bread (RB), whole grain bread (WGB), and buckwheat bread with chia seeds (BBCh). Nutritional composition was determined using indirect calculation methods, while sensory evaluation was performed using a hedonic scoring method with a semi-trained panel.

The results demonstrated a significant reduction in carbohydrate content from 41.13 g/100 g in WB to 26.92 g/100 g in BBCh (−34.5%), accompanied by a substantial increase in dietary fiber content from 1.01 g/100 g in WB to 10.10 g/100 g in RB. In addition, energy value decreased from 247.09 kcal/100 g (WB) to 161.67 kcal/100 g (BBCh), indicating a more favorable metabolic profile. Sensory analysis showed high acceptability for all reformulated products, with overall scores above 4.0, confirming that compositional improvements did not compromise organoleptic properties.

In conclusion, the reformulation of bakery products using whole grains, pseudocereals, and functional ingredients represents a viable and clinically relevant strategy for improving dietary quality and supporting glycemic control in diabetes management, while maintaining consumer acceptance.